Baked French Toast
Use a 7x11 inch baking pan. Make the night before and place it in the fridge. Bake at 350 for 1 hour or until desired texture.
Half a loaf Texas toast
4 whole Eggs
1 1/2 cups milk (I used 1 1/4 cups milk and a 1/4 cup caramel/vanilla coffee creamer)
1/2 cup Sugar
1 Tablespoon Vanilla Extract
4 oz cream cheese
Crumb Topping
1/4 cup All-purpose Flour
1/4 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoon Salt
1/4 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional, I used blueberries)
1. Cut each slice of Texas toast into 9 cubes. Then cut the cream cheese into little cubes. Spray the pan and layer half the bread along the bottom of the pan. Next, place half the cream cheese cubes in with the bread. Repeat this step with the remaining bread and cream cheese.
2. Mix together the eggs, milk, sugar and vanilla then pour over the bread cubes. Cover dish with plastic wrap and place in the refrigerator over night or four at least 4 hours.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and chop into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. The next morning preheat the oven to 350 and remove the casserole from the fridge. Spread whatever fruit you are using over the bread then sprinkle with crumb topping. Then bake for 1 hour or until the french toast looks right to you.
**Note: The only thing Chris and I didn't like were the chunks of cream cheese. I do still think the recipe needs cream cheese, but next time I am going to soften it then beat it with a hand mixer until it is smooth. Then I'll put it in a pastry bag (or just a zippy bag with the corner cut off) and drizzle it between the two layers of bread. I liked the taste, but want a more even mixture instead of chunks.
I drizzled a little maple syrup over mine, but Chris said it was sweet enough without it.
Use a 7x11 inch baking pan. Make the night before and place it in the fridge. Bake at 350 for 1 hour or until desired texture.Half a loaf Texas toast
4 whole Eggs
1 1/2 cups milk (I used 1 1/4 cups milk and a 1/4 cup caramel/vanilla coffee creamer)
1/2 cup Sugar
1 Tablespoon Vanilla Extract
4 oz cream cheese
Crumb Topping
1/4 cup All-purpose Flour
1/4 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoon Salt
1/4 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional, I used blueberries)
1. Cut each slice of Texas toast into 9 cubes. Then cut the cream cheese into little cubes. Spray the pan and layer half the bread along the bottom of the pan. Next, place half the cream cheese cubes in with the bread. Repeat this step with the remaining bread and cream cheese.
2. Mix together the eggs, milk, sugar and vanilla then pour over the bread cubes. Cover dish with plastic wrap and place in the refrigerator over night or four at least 4 hours.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and chop into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. The next morning preheat the oven to 350 and remove the casserole from the fridge. Spread whatever fruit you are using over the bread then sprinkle with crumb topping. Then bake for 1 hour or until the french toast looks right to you.
**Note: The only thing Chris and I didn't like were the chunks of cream cheese. I do still think the recipe needs cream cheese, but next time I am going to soften it then beat it with a hand mixer until it is smooth. Then I'll put it in a pastry bag (or just a zippy bag with the corner cut off) and drizzle it between the two layers of bread. I liked the taste, but want a more even mixture instead of chunks.
I drizzled a little maple syrup over mine, but Chris said it was sweet enough without it.
2 comments:
Wow....looks yummy :)
I tried making this one time and it came out way to soggy. I'm curious how this was? Looks amazing! Thanks for the new blog. And thanks for all the comments on my blog :)
Yeah, I was a little concerned it would be soggy too. The directions said to cook it longer the dryer you wanted it. I just kept cooking it until it was the texture I wanted. One recipe also said to use a hard crusted french bread to make it crispier. I may try that next time too. The left overs were really good too.
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